All posts by dmariebates

Buffalo Chicken and Spinach Flatbread

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , ,

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Cooking with flatbreads is an easy way to get a meal on the table when you don’t have a lot of time to prepare something more complex. I am not a big “pizza” fan but I do enjoy them now and then. The rest of the family can eat pizza any time. If I am going to eat pizza, I want it to be special and not the basic cheese or pepperoni pizza you find every where.

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One of my son’s favorite pizza choices is Buffalo Chicken so I thought I would try making my own version. The great thing about flatbreads is that they are versatile. You can use just about any topping you like on the flatbread and it will taste wonderful. Of course you need to add a few seasonings to give it an extra kick. We like spicy flavors in my family so besides using Buffalo wing sauce on the chicken I also added pepper jack cheese and red pepper flakes to the toppings. Depending your tolerance for “heat” you can add or subtract the amount of spice you use.

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The first time I made my Buffalo Chicken Flatbread we had it for lunch. This turned out to be a very hearty meal with the thick slices of chicken, spinach, onions and cheese. Protein, veggies and dairy! What more could you ask for in a meal? As you can imagine we had a very light dinner that night.

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Look for more flatbread recipes on dmariedining.com. You cannot beat them for a healthy, quick and easy meal!

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Buffalo Chicken Flatbread

Ingredients:
1 14oz flatbread (Trader Joe’s Ciabatta Flatbread)
1 pkg pre-cooked sliced chicken (Trader Joe’s)
1 cup shredded mozzarella cheese
1 cup baby leaf spinach
½ cup buffalo wing sauce
½ cup shredded pepper jack cheese
½ cup thinly sliced red onion or shallots
¼ cup crumbled blue cheese (optional)
1 tbsp olive oil
½ tbsp red pepper flakes
salt
black pepper

Preheat oven to 425 degrees.

Place chicken in a medium sized bowl. Drizzle buffalo wing sauce over chicken then toss to coat the chicken.

Place flatbread on a cookie sheet then brush flatbread with olive oil. Sprinkle ½ cup mozzarella cheese over flatbread. Layer flatbread with spinach then sprinkle with a little salt and black pepper. Next layer chicken, onions and remaining cheeses over the spinach. Bake for 12 – 15 minutes until cheese melts and turns slightly brown. Let cool for a few minutes then cut with a pizza slicer.

For a crispier crust place the flatbread directly on a rack in the oven. Check flatbread package for full instructions on cooking crust.

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Eggplant Wheels

Main Course, Uncategorized, Vegetables, , , , , ,

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Eggplant Wheels are kind of like individual eggplant parmesan servings. The elements are basically the same but arranged for individual servings. I like the idea of making a simple serving of eggplant as opposed to the longer process of layering and assembling an eggplant parmesan casserole.

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Why do I call them eggplant wheels? To be honest, it is because I could not think of what else to call them. It is not really a casserole so since the eggplant slices are shaped like a wheel I called the dish eggplant wheels. Corny? Maybe. But, for now the name eggplant wheels is fitting.

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The wonderful thing about this dish is that the servings are just right. One thick slice of eggplant is just enough of a side dish to go with whatever else you are serving. Of course if you are eating this as a main course you can eat as many Eggplant Wheels as your tummy can hold. If I am eating Eggplant Wheels as an entree, I may add pasta as a side dish or I may top the pasta with the eggplant. Yum!

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Eggplant Wheels

Ingredients:
1 24 oz jar spaghetti sauce
1 medium wide eggplant sliced into ½ inch rounds
2 large beefsteak tomatoes sliced
8 oz ricotta cheese
1 cup mozzarella cheese
½ cup grated parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp basil
½ tsp seasoned salt
½ tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes
1 tbsp oregano

Preheat oven to 350 degrees.

In a small bowl mix the ricotta cheese, basil, oregano. onion powder, garlic powder, red pepper flakes seasoned salt and grated parmesan cheese. Set aside.

Spoon a little spaghetti sauce in the bottom of a long casserole dish. Place eggplant wheels on top of the sauce. Season with salt and black pepper. Top each eggplant wheel with a spoonful of the ricotta cheese mixture. Spoon spaghetti sauce over the ricotta cheese then sprinkle mozzarella cheese on top. Bake for 45 minutes to 1 hour until the eggplant is cooked and the cheese is melted and slightly browned.

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BCT Sandwiches (Bacon, Cucumber and Tomato)

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , , , ,

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BCT (Bacon, Cucumber and Tomato) sandwiches are a nice little treat for breakfast, lunch or dinner. Instead of a heavy load of bacon, eggs, potatoes and pancakes, a light but filling sandwich is the way I like to roll. Nothing against a big breakfast but after eating that much food I am ready for a very long nap.

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A take on the classic BLT, the BCT provides refreshing veggies and the smoky taste of bacon. I first experienced having a breakfast sandwich with BCT when my hubby brought one home from a trip to the gas station that also has a deli inside. It was on a particular Saturday which I deemed cereal day because I was not into making breakfast that day and no one else volunteered. Since hubby wasn’t in the mood for cereal he decided to pick up a breakfast sandwich when he went to get gas (he is such a good multi-tasker). I must say I was a little envious when he showed me his sandwich and I looked down at my soggy cereal.

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Needless to say, I decided I could re-create hubby’s Bacon, Cucumber and Tomato sandwich and turn it into a sandwich for breakfast, lunch or dinner. For breakfast and lunch the BCT is pretty straightforward. Although, to elevate the BCT as a lunch sandwich I sometimes add lettuce or fresh baby leaf spinach. For dinner, I will add a few thin slices of turkey breast or smoked salmon with capers.

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No matter when you decide to eat a BCT I know you will like it. Especially, if you are tired of cereal.

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BCT Sandwiches (Bacon, Cucumber and Tomato)

Ingredients:
4 sliced bagels
1 large tomato sliced
1 medium cucumber sliced
½ lb bacon fried slightly crisp
4 – 5 tbsp softened cream cheese

Toast bagels. Spread both sides of bagel with cream cheese. Layer one side of bagel with tomato, cucumber then top with bacon.

Optional:
thin slices of turkey breast
slices of smoked salmon and capers
fresh baby leaf spinach

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Stuffed Chicken Breast Wrapped in Bacon

Main Course, Meat/ Poultry, Vegetables, , , , , ,

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Today was another one of those days I needed to quickly get dinner on the table because folks were hungry. I know my hubby and son are spoiled but I created those monsters so I live with it. Besides, this was a time when I was hungry too.

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Fortunately, I had planned ahead and had thin chicken breasts ready for a new recipe I wanted to try. Stuffed Chicken Breasts Wrapped in Bacon. I figured this one would be a winner just because of the ingredients my family loves to eat. Chicken, fresh spinach, bacon and brie.

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Hubby gave me a thumbs up after the first couple of bites. The fresh spinach kept the chicken moist on the inside and the brie added a nice rich creamy flavor to the chicken. Bacon. What can you say about bacon except that it goes with just about anything you can cook.

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I was able to get dinner on the table in under an hour so you know this recipe is definitely quick and easy.

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Stuffed Chicken Breast Wrapped in Bacon

Ingredients
8 thin chicken breasts
8 slices of brie
8 slices of bacon
2 cups baby leaf spinach
1 tsp garlic powder
1 tsp salt
1 tsp dried basil
1 tsp black pepper
1 tsp smoked paprika

Preheat oven to 425 degrees.

Season each slice of chicken breast with salt, black pepper, garlic powder and basil. Layer spinach and two slices of brie on four slices of chicken breasts. Top each chicken breast with remaining slices. Wrap two slices of bacon around chicken breasts and secure with tooth picks or roasting pins. Place on a rimmed baking sheet. Bake for 20 minutes until chicken is cooked through and bacon is slightly crisp. Let chicken rest for 5 minutes. Remove pins prior to serving.

 

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Fruit Cups

Desserts, Fruits, , , , , , ,

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When you think of fruit cups I am sure you think of fresh (or canned) fruit chopped up and mixed together. Kind of like the fruit cup they would serve you in grade school for lunch. Well this Fruit Cup is nothing like the fruit cup from our childhood memories. My alternate version of a fruit cup is a pastry cup full of fresh (or canned) fruit simmered down with pecans then topped with a glob of vanilla ice cream.

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I came up with the idea of creating pastry fruit cups when I was thinking of what else I could make with the extra large muffin tins I used to bake big muffins. I also was trying to decide what to make with the leftover pastry dough my mom gave me so I could work on a new quiche recipe. Rather than make a big pie I thought I could create individual Fruit Cups that would be like a slice of pie.

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The great thing about Fruit Cups is that you can fill them with any kind of fruit you like and make several different types at once. For this post I tried making peach fruit cups. They tasted like mini peach pies with a hint of pecans. Apples were a good substitute for the peaches when I made this for my hubby because he likes apple pie but blueberry and blackberry also work well with this recipe. I just had to tweak it a little and instead of using brown sugar and cinnamon I used only regular sugar and lemon zest to brighten the flavors.

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Try making Fruit Cups the next time you have a desire for pie but don’t want the whole thing only a muffin sized slice.

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Fruit Cups

Ingredients:
1 pkg of Pillsbury pie sheets (or your own crust)
2 15 oz cans peaches in heavy syrup
2 tbsp brown sugar
2 tbsp butter
1 tbsp sugar
1 tsp cinnamon
½ tsp nutmeg
½ cup pecans chopped
1 egg lightly beaten with 1 tsp of water
cooking spray

Preheat oven to 350 degrees.

Spray 4 large muffin tins with cooking spray.

Add peaches with syrup, butter, sugars, cinnamon and nutmeg to a medium sized pot and simmer for 20 minutes over medium heat.

Cut out four 6 ½ inch circles (I used a cereal bowl to measure) from the pie sheets re-rolling the excess dough if necessary. Place each circle in the muffin tin then with a slotted spoon fill will fruit & nut mixture. Add a little of the juice from fruit to each cup. Fold over top of pie sheet to close the cup. Brush with egg wash and then vent with a knife. Bake for 25 – 30 minutes until crust is golden brown. Serve with a scoop of ice cream.

Optional:
Sliced Apples
Blueberries
Blackberries
Strawberries

If using berries, substitute sugar for brown sugar and add a little lemon zest.

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Shrimp and Pasta Salad

Main Course, Pasta and Grains, Seafood/ Fish, Side Dish, Uncategorized, , , ,

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Pasta salads are one of the most versatile dishes anyone can prepare. A pasta salad basically consists of pasta and any vegetable, meat or seafood you can think of tossed with a nice dressing. Since there are such a variety of pasta noodles available it is easy to be creative. Even if you use the same basic ingredients when you prepare a pasta salad it can become new all over again by using a different type of pasta. Shells, gemelli, bow tie and cavatappi are a few of the pastas I like to use in cold salads. They have little ridges that absorb whatever dressing you use and most of them just have a cool shape.

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For my Shrimp and Pasta Salad I used small pasta shells because I wanted the pasta to cuddle some of the dressing and provide a subtle burst of flavor with every bite. The veggies I used with this pasta salad were meant to make the dish colorful with the deep green of the asparagus and the bright red of the peppers and tomatoes. The shrimp added a pretty pink hue that pulled everything together.

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Most of us are first attracted to a dish because of the way it looks. If a dish looks weird, we figure it will taste weird too. Although that is not always true it is human nature to judge certain things by the way they look. That is way it is important to add rich vibrant color to every meal. My Shrimp and Pasta Salad is both appealing to the eye and tasty on the tongue. Try it as a main course or side dish. Either way I think you enjoy this simple flavorful salad.

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Shrimp and Pasta Salad

Ingredients:
2 lbs ex-large shrimp peeled and deveined
2 boiled eggs chopped
1 bunch asparagus cut into 1” pieces
1 bag arugula
1 box small pasta shells
1 large tomato seeded and diced into cubes
1 shallot sliced thin
½ cup red pepper diced
½ cup black olives chopped (optional)
½ cup vinaigrette
½ tsp lemon zest
1 tsp black pepper
1 tsp salt
1 tsp parsley
1 tsp cilantro
1 tsp old bay seasoning
1 tbsp butter
2 tbsp olive oil
1juice from ½ lemon

Prepare pasta shells according to the package – al dente. Set aside.

In a large skillet heat butter with olive oil over medium high heat. Add shrimp and lemon juice. Stir and then add ½ tsp salt, ½ black pepper and old bay seasoning. Cook until shrimp are pink. Remove with a slotted spoon and place in a bowl. Set aside.

Add veggies (except for tomatoes) to the same skillet and add remaining seasonings. Cook for 2- 3 minutes until veggies soften slightly but still crisp. Do not over cook.

In a large bowl add pasta, shrimp, veggies, arugula, eggs, tomatoes and olives. Drizzle with vinaigrette and gently mix. Serve with a nice side salad.

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Andouille Sausage with Tomato Gravy

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , ,

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Tonight I fixed andouille sausage with tomato gravy over pasta. I used chicken andouille sausage and made a rue with beer then added fire roasted tomatoes. I am not sure why or how I decided to make a tomato gravy. The idea just came to me on my long drive home from work. I was racking my brain to come up with something quick for dinner because I no longer felt like making the seafood salad I had planned. I knew I had andouille sausage at home and thought they would be good in a gravy so tomato gravy was born.

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Tomato gravy is really just a rue made with beer and fire roasted tomatoes. I don’t make gravy too often because it can be very heavy and of course fattening if made the way my grand-mom use to make it. Her gravy was delicious and good for twirling your biscuits in but now that I am older I cannot have a lot of biscuits and gravy. My hips will not allow it.

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Anyway, the andouille sausage and tomato gravy was good. One of those turn up the bowl to your lips so you can get every drop kind of good. You know what I mean. Everyone (I hope) has experienced at least once in their lifetime a dish that made you want to lick the bowl but you settled for secretly lifting the bowl to your lips and sucking up the juices. If you have not had that experience I feel sorry for you. Maybe this will be one of those dishes for you.

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The slight heat from the sausage and the smokiness of the fire roasted tomatoes was a wonderful combination. The beer added another level of flavor because of the lemon grass, coriander and orange spices in the beer. I am not a real beer drinker but I do like to cook with it so I look for different flavors of beer that might elevate a dish. Beer can add a subtle punch to any recipe instead of overpowering the dish like other types of alcohol.

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I am sure I will be making andouille sausage with tomato gravy again and again judging by the two bowls my hubby had tonight. Quick and easy is still my motto.

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Andouille Sausage with Tomato Gravy

Ingredients:
8 chicken andouille sausage links
2 15 oz cans fire roasted tomatoes
1 bag baby leaf spinach (optional)
1 bottle good beer / ale
¼ cup vegetable oil
½ cup water
3 tbsp flour
1 tsp salt
1 tsp black pepper
1 tsp Adobo
1 tsp worcestershire
1 tsp onion powder
½ tsp gumbo file (optional)
½ tsp cilantro
¼ tsp nutmeg
¼ tsp cayenne

Preheat oven to 425 degrees.

Cut a few slits in each andouille sausage link and place them on a rimmed baking sheet and cook for 15 minutes until browned. Remove from oven and set aside.

In a large frying pan add vegetable oil and flour over medium high heat. Whisk together until smooth and continue whisking until mixture turns a light cocoa brown. Be careful not to burn the rue so whisk constantly. Slowly pour in beer while continuing to whisk the rue. Add water, tomatoes and seasonings. Reduce heat to a simmer then add spinach. Stir to coat spinach with gravy then add sausage. Cook for an additional 15 minutes. Serve over curly pasta, mash potatoes or rice.

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Chopped Salad

Main Course, Seafood/ Fish, Side Dish, Soups/ Salads / Stews, Vegetables, , , , , ,

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Salads! A quick and light meal during warm weather. A refreshing side dish with heavier meals during cooler weather and good for you all year round. I am in salad mode which means I am into preparing some type of salad for my family almost every night for dinner. Fortunately, my family loves salads as long as I give them variety.

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It really isn’t hard to come up with new combinations of of ingredients when I create salads. However, I do have to make sure the combination of ingredients work as a salad. A few times I have had some wild salad ideas but I decided against posting them because although I like sauerkraut it just didn’t seem to work well with tomatoes, cheese and carrots.

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One of the best things about chopped salads is that chopping up everything that goes into the salad keeps it simple. The only thing I worry about is making sure there is a great combination of flavors and textures. Like the crunch of salty bacon and the smooth creamy taste of boiled eggs and avocado. Plus, lots of sweet tomatoes and just the right bite from carrots and red onions.

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There are so many options of veggies to use when making a chopped salad. If you like certain veggies and they compliment each other, go for it. Chop them up. Put them in a bowl and dress it up with a nice salad dressing. You cannot go wrong.

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Chopped Salad

 Ingredients:
2 heads of romaine chopped
2 salmon fillets blackened and flaked
6 slices crisp bacon chopped
3 boiled eggs chopped
1 avocado diced
1 cup cherry tomatoes cut in half
½ cup green or red peppers diced
½ cup shredded carrots chopped
½ cup shaved parmesan cheese
¼ cup oil based dressing
½ tsp black pepper
½ tsp seasoned salt
½ tsp red onion small diced

Combine all ingredients in a large bowl and toss gently.

Optional:
grilled chicken chopped
grilled turkey chopped
grilled shrimp

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Grilled Chicken Salad

Fruits, Main Course, Meat/ Poultry, Soups/ Salads / Stews, , , ,

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Grilled Chicken Salad is another family favorite when the weather is warm and no one wants to eat a real heavy meal. Chicken of course is good any time of the year but chicken salad is one of those dishes I tend to make when I need a quick meal and I am too tired to turn on the oven or stove. I like to make Grilled Chicken Salad when my hubby is in the mood to do a lot of grilling. Grilling is his territory not mine so I take advantage whenever hubby is ready to fire it up.

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That being said the last time I made Grilled Chicken Salad for the family I didn’t wait for hubby to grill the chicken for me. Instead, I went to Trader Joe’s and purchased packaged grilled chicken which is actually very tasty with a great grilled flavor. Home grilled is wonderful but if you are short on time check out the grilled chicken at Trader Joe’s.

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Most chicken salad is just chicken and a few veggies. I kick it up another level by adding fruit. Grannie Smith apples, fennel, green grapes and golden raisins provide both a sweet and slightly sour taste to the salad. The combination of sweet and sour along with different levels of texture from the chicken, walnuts and tomatoes made this one of my signature dishes.

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To really put a smile on my family’s face I served the chicken salad on a bed of lettuce then sliced up a little brie and served it with crackers. De-li-ci-ous!

Grilled Chicken Salad

Ingredients:
2 pkgs grilled chicken cubed (approximately 2 cups)
2 boiled eggs
½ cup sliced apples
½ cup sliced fennel
½ cup chopped walnuts
½ cup cherry tomatoes sliced in half
½ cup green grapes sliced in half
¼ cup golden raisins
½ tsp salt
½ tsp cracked black pepper
½ tsp onion powder
¼ tsp dill
¼ tsp celery seed
¼ tsp cilantro
¼ tsp parsley
¼ tsp red pepper flakes
3 tbsp mayonnaise
2 tbsp ranch dressing
1 tbsp sour cream
juice from ½ a lemon

Remove yolks from boiled eggs and then chop the egg whites. Place all ingredients in a large bowl and gently mix until chicken, veggies and fruit are well coated with dressing. Chill for 30 minutes to 1 hour then serve on a bed of lettuce or with crackers.

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Fried Spare Ribs

Appetizers, Main Course, Meat/ Poultry, , , ,

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Last Christmas my brother “O” insisted on making Fried Spare Ribs as an appetizer. I will admit I was skeptical for two reasons. One, because he wanted to make ribs as an appetizer prior to a big Christmas dinner. Two, because he wanted to fry the ribs. I had never heard of fried spare ribs and could not imagine what they would look like or how they would taste.

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Usually, when I fix ribs it takes hours in the oven or on the grill. I figured that frying ribs would make them tough. Well, I was wrong. I was surprised at how tender the ribs were and even more surprised at how everyone gathered in the kitchen waiting for the ribs  drooling. As fast as as the ribs came out of the pot they were gobbled up.

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Compliments to my brother “O” for giving me a new idea for ribs even if he did not share his exact recipe. Of course, since I am a decent cook it didn’t take much for me to figure out how to make my own delicious Fried Spare Ribs. I can say with confidence that once you try fried ribs you may not look at BBQ ribs the same way any more.

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Fried Spare Ribs

Ingredients:
2 pkgs baby back ribs or 1 slab of ribs cut up
4 cups vegetable oil
1 ½ cups flour
1 tbsp seasoned salt
1 tbsp black pepper
1 tbsp Adobo seasoning
1 tbsp salt
1 tbsp onion powder
1 tbsp smoked paprika

Heat oil in a large dutch oven over medium high heat until lightly smoky.

Combine flour, Adobo seasoning, onion powder, seasoned salt and paprika in a large plastic zip lock bag then shake to mix ingredients.

Season ribs with salt and black pepper. Drop 5 – 6 ribs into the plastic bag then shake to coat ribs. Shake off excess flour and gently drop ribs into hot oil. Cook for 10– 15 minutes turning ribs mid-way through cooking process. Drain on paper towels and serve immediately.

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